Preheat oven to 300°F (150°C).In a bowl, combine herbs and spices.In another bowl, put half the flour. Blend in half of the seasoning mix and dredge shanks in the seasoned flour. Set aside.In a cast iron skillet, melt butter over medium heat.Add shanks and brown on all sides.Add onions, pepper, celery and puréed garlic.Salt and pepper, stir and cook for 5 minutes. Sprinkle remaining plain fl our over shanks and vegetables. Stir.Turn shanks and cook for 5 minutes.Add remaining seasoning mix.Stir in veal brown stock, salt and pepper, and bring to a boil.Cover, place in the oven and cook for2 h15 or until meat is tender.

Wine and meal pairing

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).Product category: red wine.

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